Bactoferm B-2 Lactobacillus sakei adjunct culture

$58.87 inc. GST

Limited stock available,  new shipment arriving mid March 2019

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Bactoferm B-2  25 gm for 200 kg – keep in freezer -17º C

B-2 is a single strain meat culture for cooked or cured meat products. The strain in the culture is able to suppress growth of spoilage and pathogenic bacteria such as indigenous lactic acid bacteria and Listeria monocytogenes. The strain in the culture grows within a wide temperature range down to 4°C (39°F) and survives freezing.

B-2 is recommended for cooked or cured meat products that are vacuum-packed or packed in modified atmosphere (MAP). The culture does not ferment lactose and, consequently, if lactose is used as a filler the acid formation will be limited. The meat producer obtains the advantages of maintaining both product safety and sensory quality during shelf life

Taxonomy:     Lactobacillus sakei

NOTE:  some customers use this for Chronic Sinusitis (where regular medication does not seem to work) search for  “Lactobacillus sakei for sinusitis”  on Google.   e.g.  and  https://youtube

EXPORT ORDERS:  are excluding TAX, the culture can be shipped in  ambient temperatures, but for export we use a polystyrene box with ice in a vacuum bag, to keep the culture cool for as long as possible.

For a shipping quote  “Contact us” with your shipping details.






Additional information

Weight 0.9 kg
Dimensions 12 × 12 × 14 cm
Export information

The culture can be shipped with ambient temperatures, but to keep it cool for as long as possible we send it in a polystyrene box with ice. Place it in the freezer on arrival.

Contact us for a shipping quote by NZ courier post, or DHL express to most countries. Some customers buy 2 or more as the shipping cost is the same.

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